This isn’t your grandma’s cucumber sandwich! We’ve jazzed up the classic teatime treat with gluten-free baguette, goat’s cheese, and, yes, even edible flowers! Orchids aren’t just for decoration any more. Now they add a subtly bitter flavour to balance out the sweet cool creaminess from our goat’s cheese and cucumber. This is a sandwich not to be missed even if you swap traditional tea for the long island version.
Look for gluten-free baguettes in the frozen section of your grocery or health food store. Gluten-free breads are typically frozen because of their short shelf life. Bonus for gluten-free baguette eaters because it means you get fresh out-of-the-oven bread every time. In fact, the only real difference besides the lack of gluten is that there is a faintly sweet egg flavour that we just can’t get enough of.
1 gluten-free baguette, sliced into 1-inch thick pieces
1/2 cucumber, sliced thinly
3/4 cup goat's cheese, room temperature
1 cup mache lettuce or watercress
10 edible flowers (orchids, pansies, chrysanthemum petals, etc)
salt and pepper
1. Prepare all of the ingredients.
2. Spread the goat's cheese on each of the gluten-free baguette slices. Arrange a few cucumber slices on each. Top with mache and edible flower. Season with salt and pepper.
3. Serve as soon as possible to avoid having the gluten-free baguette harden.
Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.
by Amanda Garbutt